Brewin_Bob
Well-Known Member
I've come up with 2 recipes using BeerSmith, a cream ale and a brown ale. I'd like to get some input from some of the veteran brewers, what they think or if anything should be changed. Both of these recipes are 5 gallon batches with a 2 gallon boil and I'm planning to brew the brown ale on 2-29-08. Thanks for any input.
Cream Ale: (Is there anything I can reference to get a sense of how it should taste?)
5 lbs. Extra Light Dry Extract
1/4 lb. Crystal Malt 20L - steep for 30 minutes at 155-160 degrees
1/2 lb. dextrose
1 1/2 oz. East Kent Goldings - 60 minutes
3/4 oz. Tettnanger - 15 minutes
1/4 oz. Tettnanger - "flameout" (using an electric stove :cross
Wyeast American Ale yeast (1272)
estimated O.G. - 1.049
estimated S.G. - 1.012
estimated color - 3.9
estimated bitterness - 16.7 IBU
Brown Ale:
5 lbs. Dark Dry Extract
1/2 lb. Biscuit Malt
1/2 lb. Honey Malt
1/2 lb. Victory Malt
1/4 lb. Roasted Barley
1/4 lb. Dark Brown Sugar
2 oz. East Kent Goldings - 60 minutes
1/2 oz. Saaz - 15 minutes
1/2 oz. Saaz - "flameout"
Wyeast Irish Ale yeast (1084)
estimated O.G. - 1.048
estimated S.G. - 1.012
estimated color - 19.5
estimated bitterness - 20.9 IBU
Thanks again.
Cream Ale: (Is there anything I can reference to get a sense of how it should taste?)
5 lbs. Extra Light Dry Extract
1/4 lb. Crystal Malt 20L - steep for 30 minutes at 155-160 degrees
1/2 lb. dextrose
1 1/2 oz. East Kent Goldings - 60 minutes
3/4 oz. Tettnanger - 15 minutes
1/4 oz. Tettnanger - "flameout" (using an electric stove :cross
Wyeast American Ale yeast (1272)
estimated O.G. - 1.049
estimated S.G. - 1.012
estimated color - 3.9
estimated bitterness - 16.7 IBU
Brown Ale:
5 lbs. Dark Dry Extract
1/2 lb. Biscuit Malt
1/2 lb. Honey Malt
1/2 lb. Victory Malt
1/4 lb. Roasted Barley
1/4 lb. Dark Brown Sugar
2 oz. East Kent Goldings - 60 minutes
1/2 oz. Saaz - 15 minutes
1/2 oz. Saaz - "flameout"
Wyeast Irish Ale yeast (1084)
estimated O.G. - 1.048
estimated S.G. - 1.012
estimated color - 19.5
estimated bitterness - 20.9 IBU
Thanks again.